House Made Fettuccine Recipe
pulled chicken, lemon cream sauce, artichokes, fresh chervil, parmigiano reggiano
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Ingredients
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Fettuccine and Sauce Ingredients
Method
Preparation and Cooking Directions
- 1
Make the Fettuccine Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Slowly mix the flour into the eggs using a fork until a shaggy dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
- 2
Prepare the Lemon Cream Sauce
In a saucepan over medium heat, combine the heavy cream and lemon juice. Stir and cook for about 5 minutes until slightly thickened. Add the pulled chicken and artichoke hearts, stirring to combine. Cook for an additional 5 minutes until heated through. Season with black pepper to taste.
- 3
Roll and Cut the Fettuccine
After resting, divide the dough into four pieces. Roll out each piece using a pasta machine or rolling pin until thin. Cut into fettuccine strips. Dust with flour to prevent sticking.
- 4
Cook the Fettuccine
Bring a large pot of salted water to a boil. Add the fettuccine and cook for about 2-3 minutes until al dente. Drain and reserve a cup of pasta water.
- 5
Combine and Serve
In a large skillet, combine the cooked fettuccine with the lemon cream sauce. If the sauce is too thick, add reserved pasta water a little at a time to achieve the desired consistency. Stir in fresh chervil and half of the grated Parmigiano Reggiano. Serve hot, garnished with remaining cheese and additional chervil.